Source: Mei is still (Grandma Beipiao)
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When steaming buns, remember not to only add yeast, yeast is very wrong to put in flour, the correct way is like this, add 2 things, the buns are white, soft, fragrant and sweet
When it comes to pasta, the top three favorite staple foods of northerners are steamed buns, steamed buns and pancakes. As a northerner, regardless of spring, summer, autumn and winter, I like to eat pasta, steamed buns and steamed buns are versatile staple foods, you can eat steamed buns and steamed buns when making a bowl of porridge, and you can eat steamed buns and steamed buns when making a pot of soup.
Speaking of steamed buns, many people have a question, why are the steamed buns in the hotel not only fluffy, but also delicious and delicious, and delicious to eat?
Today I will share with you a few tips for making steamed buns, don't just add yeast, remember these points, the buns are soft and delicious, no dead skin, no collapsed skin, and it will be successful at one time.
You will often find that the steamed buns in steamed bun shops and hotels are often fluffy and soft, which is also one of the main reasons why many people like it, in fact, it is all thanks to baking powder.
In steamed bun shops and hotels, baking powder is added to the fermentation of yeast because baking powder (a rapid expansion agent) is added to make the dough ferment faster.
Because the baking powder commonly used today contains aluminum, which is harmful to the human body, it has begun to stop using baking powder containing aluminum and use aluminum-free baking powder.
When making buns, baking powder should be appropriate, although aluminum-free baking powder is harmless to the human body, but this baking powder can not be used for a long time, let alone a large number of use, the main components of baking powder are chemicals, even if the amount used is well controlled, there will be a little residue in the food, and the chemical components will damage the human body after excessive intake.
The amount of baking powder used to make buns is generally 2-3% of baking powder and flour. According to 500 grams (i.e. 1 catty) of flour, with the proportion of 2-3% baking powder, it is 10-15 grams, which can be taken with the white porcelain spoon (tablespoon) that every family has, generally a spoon is about 8 grams or so when the top is full, and 10-15 grams is enough for a spoon and a half.
So how to make steamed buns at home is soft and white? The correct way to do it is as follows:
Dough: 500 grams of flour, 6 grams of yeast, 5 grams of baking powder, 10 grams of sugar
Filling: 200 grams of minced pork, 600 grams of grass, 10 grams of minced green onion and ginger, 15 grams of light soy sauce, 4 grams of salt, 10 grams of oyster sauce, appropriate amount of sesame oil
Method: 1. Prepare a large bowl and add about 200 grams of warm water, add 6 grams of yeast powder and 10 grams of white sugar to the warm water, the temperature of the water should not be too high, not more than 40 degrees, if there is no thermometer, you can touch it with your hands, and you can not feel hot. Then add yeast and white sugar to it, stir well, let it stand for about 5 minutes, and wait until the surface of the yeast water floats bubbles, indicating that the yeast has recovered its activity.
2. Mix the dough and pour about 500 grams of all-purpose flour into a clean basin. Stir with chopsticks while pouring yeast water, stir the flour into a flocculent shape, start to mix the dough with both hands, live into a smooth dough, cover it with plastic wrap, and put it in a warm place to ferment, about 2 hours, the dough can be fermented to twice the size of the original, and the dough is honeycomb-shaped inside.
3. Marinate the pork with light soy sauce, salt, oyster sauce and sesame oil for 20 minutes
4. Wash the grass, blanch it, and remove it.
5. Chop and put it into the meat filling, then pour the chopped ginger and green onion into the meat filling and mix well
6. After the dough is fermented, take out the dough and put it on the board to knead and exhaust repeatedly, knead for seven or eight minutes, there must be a full kneading process, the longer the kneading time, the more white the bun will be, wait until the dough is kneaded, divide it into small noodles with the same amount, roll the skin, stuff it with a leather wrap, and knead it into a bun.
7. The prepared bun embryo needs to be proofed twice, and the bun embryo is proofed to about twice the original size, so that the bun is more fragrant and soft.
8. When steaming the steamed buns, you should put the steamed buns in a pot with cold water, so that the steamed buns will rise with the temperature of the water, and then steam for about 20 minutes after the gas is put off, and then turn off the steamed buns, don't be in a hurry to take out the steamed buns, put the buns on the pot and simmer for about 5 minutes, and then open the lid of the pot, and still make the steamed buns, so that there will be no shrinkage, and then you can eat it out of the pot.
To sum up: steaming steamed buns may seem simple, but in fact, there are skills in making them
1. Steamed buns should first be mixed with noodles, and when the noodles are used, warm water is used when it is cold, and cold water can be used when it is hot.
2. Steamed buns, only use yeast powder to "waste", in addition to baking powder, you also need to add 5 grams of sugar and 5 grams of baking powder, add a little sugar to the yeast water to help the fermentation of yeast, but not too much, too much will also kill the activity of yeast, which will lead to the dough can not get up. Add sugar and it will fill the pot in about 20 minutes.
3. After taking out the dough, knead it again for seven or eight minutes, there must be a full kneading process, the longer the kneading time, the more white the bun will be, and the prepared bun embryo needs to wake up twice, so that the bun is more fragrant and soft.
4. When steaming the steamed buns, they should be cooked in cold water, so that the steamed buns will also rise with the temperature of the water, and the steamed buns will taste more delicious.
5. After the steamed buns are cooked, remember not to open the lid directly and continue to simmer for 5 minutes, which can prevent the surface of the buns from collapsing due to the entry of cold air.